Ingredients
½ chicken, cut into 5cm pcs (use kampung chicken if available)
50g old ginger, pounded to extract the juice
½ cup wine
Ground coarsely
25 pcs tong kwai (angelica – buy from chinese medical halls)
10g kei zhi (wolfberry – buy from chinese medical halls)
Method
1 Marinate chicken in ginger juice, wine and ground tong kwai and
kei zhi for about 1 hour in room temperature.
2 Heat water in a steamer over a medium fire. When water comes to
a boil, add chicken and allow to steam for about 15 minutes or until
chicken is cooked. Serve hot with rice.
